Cranberry Couscous
- 1 lg Onion
- 2 ts Olive oil
- 2 ts Butter
- Salt; as needed
- 3 3/4 c Vegetable broth
- 1/2 c Dried cranberries
- 2 c Couscous
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very
thinly crosswise. Heat the olive oil and butter in a large non-stick saute
pan and saute the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a
boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and
leave it to simmer for 5 minutes. Remove from the heat and leave covered
for another 2-3 minutes, then fluff up the couscous with a fork and serve.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #268
Date: Tue, 1 Oct 1996 02:51:03 +0000
From: Linda Place
thinly crosswise. Heat the olive oil and butter in a large non-stick saute
pan and saute the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a
boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and
leave it to simmer for 5 minutes. Remove from the heat and leave covered
for another 2-3 minutes, then fluff up the couscous with a fork and serve.
Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MM-Recipes Digest V3 #268
Date: Tue, 1 Oct 1996 02:51:03 +0000
From: Linda Place
